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Hors d'oeuvres
Pepper seared tuna on crustyni
Salmon tartar on blue corn chips
Traditional smoked salmon on toast
Mediterranean pissaladiere
Appetizers
Crusted and marinated tuna with black olive vinaigrette
Chilled watercress soup with leek and creme fraiche
Salmon queunelles with tarragon cream sauce
White asparagus sauce mousseline
Entree Seafood
Roasted monkfish bearnaise sauce and saffron rice
Scallops a la nage
Entree meat
Traditional tender venison grand veneur
Crusted lamb loin with port glaze
Salad (optional)
Belgium endive and mushroom with walnut vinaigrette
Dessert
Crepes Suzettes
Red berries ginger and mint soup with spooned chocolate
Port wine and Chardonnay marinated pear
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